ST. BONAVENTURE UNIV. WARMING HOUSE

164 NORTH UNION STREET, OLEAN, NY 14760 · Restaurant (Restaurant)

23 inspections

1. InspectionDec 19, 2025

   0 infractions

2. InspectionDec 17, 2024

   1 infraction

   • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
     • Not Critical Violation
3. InspectionNov 6, 2023

   1 infraction

   • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
     • Not Critical Violation
4. InspectionSep 21, 2022

   1 infraction

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
5. InspectionDec 16, 2019

   1 infraction

   • 14C: Pesticide application not supervised by a certified applicator
     • Not Critical Violation
6. InspectionNov 15, 2018

   1 infraction

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
7. InspectionDec 1, 2016

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
8. InspectionDec 10, 2015

   1 infraction

   • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
     • Not Critical Violation
9. InspectionMay 21, 2014

   1 infraction

   • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
     • Not Critical Violation
10. Re-InspectionApr 29, 2013

    0 infractions

11. InspectionJun 13, 2012

    3 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
      • Not Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
12. InspectionMar 2, 2011

    4 infractions

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
      • Not Critical Violation
13. InspectionFeb 18, 2010

    0 infractions

14. InspectionMar 23, 2009

    1 infraction

    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
15. InspectionApr 29, 2008

    2 infractions

    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • Critical Violation
16. InspectionApr 16, 2007

    1 infraction

    • 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
      • Critical Violation
17. InspectionFeb 23, 2006

    1 infraction

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
18. InspectionFeb 23, 2005

    0 infractions

19. InspectionJan 8, 2004

    0 infractions

20. InspectionMay 21, 2003

    0 infractions

21. InspectionApr 29, 2002

    0 infractions

22. InspectionJan 17, 2002

    0 infractions

23. InspectionMar 6, 2001

    0 infractions